Even though I took time off from the blog because of my crazy families hectic schedule that does not mean I stopped cooking and baking. With a teenager in the house (plus teenager friends) I seem to be baking a lot more often 🙂 But I don’t mind because I love it.
This recipe is one of my oldest son’s favorite recipes. He just loves a Snickerdoodle cookie! It’s an easy recipe and you probably have all the ingredients in your pantry. I found the recipe on Lovintheoven.com blog. I promise you will not be disappointed. You must add this recipe to your to do list!
Recipe from: Lovintheoven.com Blog
Yields: 16 to 18 cookies
- 1/2 cup butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
- In another bowl, combine the flour, salt, baking soda, and cream of tartar.
- Pour the dry ingredients into the wet ingredients and mix well.
- Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
- In a small bowl, combine the sugar with the cinnamon for the topping.
- Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
- Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Enjoy baking and thanks for stopping by!